Al Dente On The Side: Parmesan Crisps

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I’ve been looking at these things for years and wondered how they were made. Apparently I’m an idiot, because parmesan crisps involved dumping grated cheese on a lined baking sheet and not letting them burn in the oven.

Silly, right?

Right.

Yet, there are I was, Googling “parmesan crisp recipe” and coming up with the same basic recipe. Nonetheless, these are elegant little additions to any soup or steak or non-red sauce pasta dish. They look good, taste good and are shamefully easy to make.

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Parmesan Crisps
By Jared Paventi

  • 1/2 cup parmesan cheese, grated

Preheat your oven to 425 degrees. Line a baking sheet with foil or parchment paper, and give it a thorough coating with nonstick spray.

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Pack your grated cheese tightly in a 1/8 cup measurer. Tip the measuring up over on the baking sheet and gently tap the bottom of the cup. Repeat to make four crisps that are well spaced out.

Place pan on the bottom rack of your oven. Cook 5 minutes, checking periodically to remove before they burn.

Remove from the oven and let stand to cook. When cooled, use a spatula to gently loosen them from the baking sheet.

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